Chocolate Pecan Pie

Chocolate pecan pie recipe made with no corn syrup!  The combination of dark brown sugar,  grade A pure maple syrup and dark chocolate gives this pie a sweet (but not too sweet!), caramelly, nutty, and dark chocolate flavor that will wow you!

Pecan pie is a holiday delight in this country. Since the introduction of the pecan nut by Native Americans in the 1800s, pecan pie has taken on various forms for almost two centuries of holiday gathering similar to pumpkin pie. You can see why it’s a favorite. Pecan pie is one of those pie desserts that require a bit more finesse and expense, but the result in both flavor and texture from a good pecan pie is mind-blowing.

No Corn Syrup in this Pecan Pie

Before the invention of corn syrup, pecan pie bakers used melted dark sugars or molasses. It wasn’t until the 1950’s that makers of Karo Syrup popularized the pie with corn syrup. But if you know me, I like to create new recipes using the original form and then add to them from there.

For this pie, I’m going to use dark brown sugar (which contains molasses) and Grade A pure maple syrup, but I’ll add the more modern addition of dark chocolate. Believe me, maple syrup and dark chocolate is a delicious and practical combination! Though maple syrup is not as thick as corn syrup, when you mix it with dark melted chocolate, the custard filling gives picture-perfect texture to the pie.

Are you ready to make homemade chocolate pecan pie with me?

Come on into my kitchen!

How to Make Chocolate Pecan Pie

Here is what you’ll need! With the exception of the eggs and pecans, there are a few unique ingredients like heavy whipping cream, maple syrup, and semi-sweet chocolate baking bars.

As I said before, my pecan pies have to have a lot of nuts. You are going to toast 2 whole cups of chopped pecans at 325 degrees for 5 minutes. Since these pecans will be inside the custard, we want them to have a roasted taste before going in.

While the nuts are a roastin’ melt the butter and dark chocolate together until melted. You can do this on low heat while stirring frequently, but a double boiler may be easier to prevent burning. Once it’s melted, set it aside to cool.

In another bowl (sorry about all the pan washing!) whisk together the sugar, cream, maple syrup, vanilla, and salt. Then whisk in your eggs, one at a time.

Slowly pour or dollop the melted chocolate into the egg mixture, stirring constantly as you do this. I couldn’t hold the camera and show this, but as long as you add the warm chocolate slowly, you will not curdle the eggs. The mixture should look like this when ready for the pecans… thick and smooth.

Add in your toasted pecans (hopefully you remember to take them out at 5 minutes!) and fold them into the chocolate batter. Pour it all into the bottom of an unbaked pie crust.

Top with as many raw pecans as you desire. Remember that finesse I was mentioning? This is your moment to let those pecans sing! When all is well, bake the pie in a preheated 350-degree temperature for 45 minutes on the lower rack of your oven. This positioning will help the bottom of the crust to get done and prevent over-browning of the decorative pecans. The pie is done when there is only a subtle movement in the very center of the pie. Take the pie out and let it cool for at least a couple of hours. Pecan pie continues to set up while it cools.

Here she is in all her sweet (but not too sweet!), caramelly, nutty, AND chocolatey glory. I’d almost call this a turtle pie if it were allowed. Truly, you have to give this one a try… especially now with Christmas coming up. Can you just imagine? Special friends around you sipping hot tea, a fire going in the background, Frank Sinatra singing “White Christmas” and slices of chocolate pecan pie being passed with freshly made whipped cream. Ahhhhhhh… No more words. I am out of words. 

More Pie Recipes

• Strawberry Rhubarb Pie
• Chocolate Coconut Pie
• No Bake Peanut Butter Pie Recipe

 

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